The Spinning Top Salad (Printable version)

Fresh vegetables and herbs thinly shaved and arranged in a vibrant circular salad with a zesty dressing.

# Ingredient list:

→ Vegetables

01 - 1 medium fennel bulb
02 - 2 small rainbow carrots
03 - 1 small golden beet, peeled
04 - 1/2 small red onion

→ Herbs & Greens

05 - 1/2 cup fresh dill sprigs
06 - 1/2 cup fresh chervil or parsley leaves
07 - 1/4 cup microgreens

→ Dressing

08 - 2 tablespoons extra-virgin olive oil
09 - 1 tablespoon lemon juice
10 - 1 teaspoon honey
11 - 1/2 teaspoon Dijon mustard
12 - Salt and freshly ground black pepper, to taste

# Step-by-step guide:

01 - Using a mandoline slicer or vegetable peeler, thinly shave the fennel, carrots, golden beet, and red onion into delicate, nearly translucent ribbons.
02 - Submerge the shaved vegetables in ice water for 5 to 10 minutes to crisp and curl the edges, then drain thoroughly and pat dry.
03 - Whisk together extra-virgin olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper in a small bowl until emulsified.
04 - Arrange the vegetable ribbons tightly in a circular pattern on a large platter, overlapping edges and extending outward to create a blurred, dynamic effect.
05 - Scatter fresh dill, chervil or parsley leaves, and microgreens over the top, concentrating extra herbs toward the outer edges for a wispy appearance.
06 - Drizzle the prepared dressing evenly over the assembled vegetables immediately before serving to maintain crispness.

# Expert tips:

01 -
  • It looks like you spent hours in the kitchen when it actually takes about 25 minutes.
  • The vegetables stay impossibly crisp and snappy because of the ice bath trick.
  • It's vegetarian, gluten-free, and feels fancy enough to impress without any fussing.
02 -
  • The mandoline is your friend but also dangerous—use the guard or hold vegetables at an angle to protect your fingertips.
  • Soaking the vegetables in ice water is non-negotiable; it's the difference between wilted ribbons and snappy, curled ones that hold their shape.
  • Don't dress this salad more than five minutes before serving, or the acid will start to wilt the delicate ribbons.
03 -
  • A mandoline slicer is the only real way to get the wispy, consistent thickness you need—vegetable peelers work in a pinch but take longer and are less uniform.
  • Make the dressing in a small jar and shake it instead of whisking if you're feeling lazy; it emulsifies just the same and tastes better for the extra agitation.
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